Sweet & Savoury Sundays: Baked Pasta Roll Ups & Apple Cake

1) Prepare pasta by boiling until al dente - drain and put to one side

2) Mix tomatoes with a tablespoon of chilli flakes - spoon the tomato mix into the bottom of two small baking dishes

3) Mix ricotta cheese in a seperate bowl with a couple of handfuls of spinach and a pinch of black pepper - combine well.

4) Take one sheet of pasta at a time and lay flat on a chopping board - take 1-2 spoonfuls of the mixture and spread evenly over the pasta sheet

5)Roll up the pasta sheet and then cut into 3 or 4 small rolls

6) Place rolls longways into the dishes with the tomato mix at the bottom - space evenly

7) Cover with sliced mozarella and sprinkle with grated cheddar

8) Bake in a pre-heated oven at approx 200 for around 20 minutes or until cheese bubbles

You Will Need:

255g (8 oz) self raising flour

1 pinch ground cinnamon

255g (9 oz) soft brown muscovado sugar

4 eggs

200ml (8 fl oz) vegetable oil

300g (11 oz) apples - peeled, cored and diced

A handful of apple slices to decorate

100ml Pure Apple Juice

Icing sugar to decorate

1)Preheat the oven to 180 C and Grease a 12x8 in cake tin or line with baking parchment.

2)Sieve the flour and cinnamon into a bowl and mix in the sugar. Make a well in the centre of the dry ingredients and add the eggs, apple juice and the oil. Mix until smooth then add the apples - retaining the sliced - Pour the cake mixture into the prepared cake tin. Place sliced apple on surface of mix.

3)Bake in the oven for 25 to 30 minutes at 200 degrees until a skewer inserted into the centre comes out clean. Leave to cool completely before turning out to serve and dusting with icing sugar.